Gluten-Free Buckwheat Soba Noodle Soup

Looking for a soul-warming bowl of noodles that’s both comforting and gluten-free? This Gluten-Free Buckwheat Soba Noodle Soup delivers rich, savory flavor without any of the unwanted gluten. Whether you’re managing celiac disease, reducing gluten consumption, or simply trying to eat more healthy foods, this soup checks all the boxes: flavorful, plant-based, protein-rich, and made with real, nourishing ingredients.

Buckwheat—despite the name—is not a type of wheat, but a naturally gluten-free cereal grain (technically a seed) that makes an excellent low glycemic index food. This noodle soup is gently seasoned with miso, soy sauce, and sesame oiland filled with chewy gluten-free soba noodles, tofu, and napa cabbage for a satisfying and healing meal.

2.78 from 18 votes

Print Recipe

Prep Time 10

Cook Time 30

Course Main Course, Soup

Cuisine Japanese

Servings 4

Ingredients

🍜 For the Soup Base

4 cups cold water – for soaking mushrooms and creating the broth
4 dried shiitake mushrooms – rehydrated and sliced for deep umami flavor
2 tablespoons white or yellow miso paste – choose gluten-free miso
1 tablespoon gluten-free soy sauce or tamari – adds salty umami
1 teaspoon sesame oil – nutty aroma and finish

🥢 For the Noodles & Protein

5 oz about 140g gluten-free buckwheat soba noodles – ensure they’re 100% buckwheat
½ block 7 oz or 200g firm or extra-firm tofu, cut into ½-inch cubes
1 cup napa cabbage thinly shredded
2 green onions thinly sliced
1 teaspoon sesame seeds – for garnish

Instructions

Soak the mushrooms: Place dried shiitake mushrooms in 4 cups of cold water for at least 30 minutes until fully rehydrated. Remove the mushrooms, slice them, and reserve the soaking liquid as your mushroom broth.
Cook the noodles: Bring a large pot of water to a boil. Cook buckwheat soba noodles according to package instructions (usually 5–7 minutes). Drain and rinse under cold water to stop the cooking process and remove excess starch.
Make the broth: In a medium saucepan, heat the mushroom soaking liquid. Whisk in miso paste, soy sauce, and sliced shiitake mushrooms. Simmer gently (do not boil) for 5–10 minutes.
Add tofu & cabbage: Stir in the cubed tofu and napa cabbage. Simmer for 5 more minutes until cabbage is soft and tofu is heated through.
Assemble the soup: Divide cooked noodles into bowls. Pour the hot broth, tofu, and vegetables over the top.
Garnish & serve: Drizzle with sesame oil, sprinkle with sesame seeds, and top with fresh green onions.

Keyword buckwheat, gluten free, noodle soup, soba